Irish Stew
From The official handbook for the National Training School for Cookery, 1891
Ensure to cut and trim the mutton properly.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
4796Calories
275 gProtein
342 gCarbs
261 gFat
Full nutrition (34 nutrients)
Calories4796 kcal
Protein275 g
Carbohydrates342 g
Fiber56 g
Sugars84 g
Total Fat261 g
Saturated Fat113 g
Monounsaturated Fat106 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol953 mg
Sodium3294 mg
Potassium10106 mg
Calcium825 mg
Iron35 mg
Magnesium729 mg
Phosphorus3279 mg
Zinc54 mg
Copper3.4 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C311 mg
Vitamin A6.8 mcg
Vitamin E0.7 mg
Vitamin K66 mcg
Vitamin B66.7 mg
Vitamin B1234 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)3.8 mg
Niacin (B3)95 mg
Folate740 mcg
Choline222 mg
Caffeine0 mg
Water3181 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 31. The excerpt below is the record exactly as published.
Irish Stew. 75 ENTREES. Lesson No. 9. IRISH STEW. Average cost of an " Irish Stew." INGREDIENTS. s. d. 3 lbs. of the best end of the neck of mutton ) or the scrag end j 3 0 1 teaspoonful of salt I . 1 saltspoonful of pepper J 4 1 doz. of button onions or two moderate ones o 1 6 large potatoes
Cook this with the app: pantry check, scaling, and the assistant.